Russian cuisine and cooking recipes,
The place for lovers of delicious dishes and culture of the Russia.
Please Subscribe to My YouTube Channel
https://www.youtube.com/user/Zatteya
Thank you & see ya soon in the kitchen!
Marinated Eggplant is first cooked in vinegar, so it is much
like an eggplant pickle. A bit of garlic and dill will give it plenty of flavour,
making it perfect for serving alongside salads or simply spreading on crispy
toasts or fresh baguette.
Ingredients:
2 large Aubergines (400g each)
2 tablespoons of salt
6 tablespoons 10% distilled white vinegar or cider vinegar
4-5 cloves garlic
100g fresh dill
аbout 60-80g sunflower or vegetable oil
2 litres of filtered water
Method:
To make the marinade, bring 2 liters of water (with 2tbsp of salt & 6tbsp of vinegar)
to the boil in a large pot over medium heat.While the water is warming up, prepare the other ingredients: Chop the aubergines into pieces, chop dill and peel garlic.
Place aubergine into the boiling marinade and boil, irring occasionally, until tender (approx. 5-7 minutes). Drain the aubergine using a sieve or collander, set collander over a pan and leave to cool down for couple hours, or until room temperature.
Stir together aubergine, garlic, dill, and oil in a bowl. When well mixed, cover with cling film and marinate the aubergine in fridge for at least 4 hours. Marinated aubergine can be kept, chilled, for
up to 1 month.
Please find video instruction to this recipe below :
Ingredients:
4 slices walnut bread, about 1cm thick
4thin slices cured ham, such as Bayonne or Parma
2ripe pears, halved, cored and thinly sliced lengthways
100g Roquefort cheese, very thinly sliced
Step one:
Preheat the grill to high. Put the bread slices under the grill and toast
until crisp, but not brown, on both sides. Do not turn off the grill.
Step two:
Fold or cut the ham slices to cover each slice of bread, and then equally
divide the pear slices between them. Lay the cheese on top.
Step three:
Return the open sandwiches to the grill until the cheese melts and bubbles. Serve
immediately!
If you like this recipe you probably will love Russian Style
recipe: open egg sandwich (egg on French baguette)
Widely popular Russian dish, especially eaten for a breakfast in Russia. All
kinds of fillings are possible sweet or savory. Pancakes with jam, pancakes with mushrooms,
pancakes with caviar, and many others.
The "blini," as they're known in Russian, aren't exactly pancakes.
They're more like crepes, cooked on a round griddle, spread thin and then
folded over several times with the filling inside.
Blini are as Russian as vodka, a pillar of Russian cuisine (a generous term)
found everywhere from street stalls to Moscow's poshest restaurants.
Today’s recipe Pancakes with tuna.
For this recipe you will need:
6 plain pancakes
100g canned tuna in oil
2 boiled eggs
Some chives or spring onion
Salt, black pepper to taste
Method:
Chop eggs and spring onion, place
chopped egg in a bowl.
Chop spring onion and add to eggs
in a bowl. (Use the round herb knife if you got one)
Now add the tuna in the bowl, season
with salt and black pepper then mix all well together.
Put two tablespoons of the filling on each pancake and fold
into parcels.
Tight the parcels with string of cheese, parsley, chives or
spring onion.
You can serve ready pancakes cold or warm.
To serve them warm, simply fry pancake on the frying pan
with table spoon of oil over medium heat for couple minutes.
Please for more instructions check out this video recipe:
